Intoxicating Desserts

Ruby-Grapefruit-and-Campari Ice Pops.
Photo: © Quentin Bacon

Exquisite recipes, from bacon-bourbon brownies with pecans to the sublime black pepper-raspberry sorbet with Prosecco.

01 of 05

Crêpes Suzette

Crêpes Suzette
© Con Poulos

While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming.

02 of 05

Sour-Cherry Lambic Sorbet

Sour-Cherry Lambic Sorbet
© Frances Janisch

"Above all, sorbet should taste—and feel—almost like eating fresh fruit," says ice cream maker Jeni Britton, who makes this sorbet with an old-fashioned style of Belgian beer called lambic, which is made with wild yeasts.

03 of 05

Chocolate-Bourbon Tart

Chocolate-Bourbon Tart 

Michael Glissman's tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn't ignite.

04 of 05

Chocolate-Red Wine Cake

Chocolate–Red Wine Cake
© Frances Janisch

A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.

05 of 05

Almond, Elderflower and Lime Travel Cakes

Almond, Elderflower and Lime Travel Cakes. Photo © Kate Mathis
© Kate Mathis

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them "gussied-up pound cakes."

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